FOUR SWEET BREAKFAST IDEAS: YOGHURT MUESLI PARFAIT + CHIA JAM

May 8, 2016

Hello and Happy Sunday,

I put together a video to show four of my go to breakfasts after being asked by several friends what vegans eat for breakfast. Today I’m posting the four recipes along with the video in hopes to inspire new morning habits. All the recipes are on the sweeter side of the breakfast spectrum and all very simple but I’ve also made some staples which will make putting together a wholesome and delicious breakfast easy like; chia jam, rhubarb compote and a toasted muesli. I’ve tried to make these as fuss-free as possible and preparing your own condiments give you the opportunity to put exactly what you want inside and nothing else. The recipes also make much more than you’d use up in just one breakfast so you could prepare them on a free evening and enjoy them the rest of the week. However, remember that everywhere I have made my own staple you can of course replace that with a store bought alternative to save time or use fresh or frozen fruit for example instead of a jam or compote.

I’m hoping to make another video similar to this one but with savoury recipes, is that something ou guys are interested in? Would love to hear your thoughts and requests.

About the recipe:
This parfait is probably the quickest out of the breakfasts in this series if you prepare the ingredients beforehand and still it’s one of the prettiest I think. I simply layer a toasted oat and coconut muesli with a raspberry and orange chia jam as well as plant yoghurt to create this stunner of a breakkie. Personally I like keeping some kind of cereal at hand and making my own muesli I know exactly what goes inside it and making your own is so simple and will save you quite a bit of cashitos. All I use are some staple items such as oats, shredded coconut, seeds and raisins and voila you have your own cereal ready to enjoy in any way you like. In this series the muesli could really go on top of any of the dishes to give it an extra crunch.

The real show stopper in this combination for me however is the chia jam. It really has revolutionised my jam habits and yet again I can choose exactly what’s inside which in this case means staying away from all the processed sugar that usually goes hand in hand with store bought jam. In this recipe I use orange juice to sweeten the jam along with a small amount of brown rice syrup which creates a satisfyingly sweet jam held together by those nifty little chia seeds which gel in contact with the liquids. Finally I simply use store bought plant yoghurt and I like to by unsweetened yoghurts and add sweeter toppings like the jam and muesli in this isntance letting the yoghurt be an acidic counter actor. You could of course make your own yoghurt as well, although I haven’t gotten quite that far yet in my own cooking explorations.

2 cups rolled oats

2/3 cup desiccated coconut

2 tbsp maple syrup or other liquid sweetener

1/3 cup pumpkin seeds

1/3 cup sunflower seeds

1/4 cup hemp seeds

1/3 cup raisins

1 tbsp chia seeds

1/2 cup frozen raspberries, thawed (or fresh)

1/2 small sweet orange, juice

1/2 tbsp brown rice syrup or other liquid sweetener\

To serve: plant yoghurt (I like unsweetened soya or coconut)

Preheat oven to 150 degrees celsius and line a baking tray.

Combine all chia jam ingredients and crush the raspberries as you mix the ingredients together. Place in fridge to set for at least 15 minutes. Then keep refrigerated in an air tight jar for roughly a week.

Make your muesli base by combining oats, desiccated coconut and maple syrup in a bowl. Spread mixture out on lined baking tray and toast in the oven for roughly 10 minutes or until golden. Flip halfway through.

Let the muesli base cool off and then mix in the rest of the muesli ingredients and place in a large jar to keep in the pantry.

Assemble the parfait by adding a couple of tablespoons chia seed jam at the bottom of a small glass. Then add a couple tablespoons muesli. Cover these layers with a thicker layer of yoghurt before adding another dollop of jam and a sprinkling of muesli to top it off.

You can of course double, triple, quadruple… the layering process as you wish to feed your friends and family.

Welcome! My name is Malin and with my love for good, wholesome vegan food I started this blog. Here I share all my favourite recipes, my travel shenanigans and general thoughts on this and that. Stay tuned for delicious food and lots of good stuff.
#mygoodeatings

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